Pork Liver Kabob, Swiss Style, With Celery Sauce

1. 1

   Peel onions and leave whole; cook in salted water until just tender, about 15 to 20 minutes.

2. 2

   Drain onions; set aside.

3. 3

   Fry bacon slices in a large skillet until they begin to curl; drain on paper towels, keeping bacon fat in the skillet.

4. 4

   Remove fine, outer membranous skin from liver; cut into 1-inch cubes.

5. 5

   Toss cubes in a mixture of flour, sage and paprika.

6. 6

   Saute liver quickly, a few cubes at a time, in bacon fat remaining in the skillet.

7. 7

   Wrap each cube with bacon slice.

8. 8

   Cut cooked onions in half lengthwise; arrange liver cubes alternately with onion halves on skewers.

9. 9

   Broil 6 inches from heat to crisp bacon and brown onions, turning frequently to cook kabobs evenly.

10. 10

    Meanwhile, cook rice accordin to package directions.

11. 11

    Place kabobs on a bed of cooked rice; serve with celery sauce.

* Per serving · 4 servings · Values may vary.